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Winter White macarons

I have been buying macarons recently and trying all the different flavours. I thought it was about time I make my own and I wanted them to be in white to match my Winter Woodland Christmas. I think they are the hardest sweets I have made! My first batch collapsed! So, before I made the second batch I searched the internet for tips

Gluten Free

12 Macarons

Method

Vanilla Macarons

Mix almonds and icing sugar in a food processor until you have a smooth fine powder.

In a small bowl mix 40g egg whites, ground almonds and icing sugar into a paste.

Put water and sugar in a small saucepan and heat gently to melt the sugar, turn up the heat and boil until the mixture has a thick syrupy consistency.

Whisk the remaining egg whites until they form medium peaks.

Slowly add hot sugar syrup and food colouring to the egg whites, all the while whisking, until you have a stiff shiny meringue mixture.(If you are going to add color to the macaron shells, this is the time to do so.)

Slowly add the meringue mixture to the almond paste with a wooden spoon until you have a shiny mass.

Using a parchment bag with about a 1cm opening at the tip, squeeze the macarons mixture onto parchment paper lined baking trays.

Tap the underside of the baking sheet to remove air bubbles.

Sprinkle edible food dust on top.

Let them dry for 30 mins so they form a shiny hard crust.

Cook them for about 10-12 minutes in the oven at 160 deg C, turning them around after 5 mins. Also, leave the oven door slightly ajar and make sure to keep an eye on them.

Carefully remove them from the oven and transfer parchment paper onto a cooling rack.